Cooking Boudin Blanc
Boudin blanc means “white pudding” in French. To the French, it is the most esteemed of all sausages. They are made with pork, chicken, onions, breadcrumbs, cream, and spices. They’re already fully cooked but need to be gently browned and heated through. Kept in a cold refrigerator (below 40ºF) they will last 8-10 days, and frozen, up to three months.
Cook boudin blanc in a mixture of half light oil and half butter, or in all clarified butter, if you have it. Use a cast iron pan or heavy fry skillet. Heat the pan well, then turn the heat down low. Add a thin coating of the fat to the pan. Cook the sausages for 7 minutes each side, turning once, 15 minutes total. Do not brown them too darkly, as this will make the sausage skin bitter, and you will risk bursting the sausage. Do not cover them, which will definitely cause them to burst.
Serve boudin blanc with good Dijon and little parslied potatoes. Or with and sauerkraut. I like a cru Beaujolais – a Morgon or Brouilly -- a Bourgogne Rouge of character, or a delicious Chinon. Then there’s always Minervois and Anjou…